No chicken nuggets is a delectable alternative to meat-based nuggets. Today, we bring you a delightful and crunchy option made with chickpeas and vegetables from Luengo. Easy to prepare and oven-baked, these nuggets offer a healthy twist on a classic favorite.
Why You'll Love These No Chicken Nuggets
We hope you'll try this recipe, which is sure to win the hearts of both young and old. Feel free to customize it with your favorite veggies and spices for unique flavors.
This is a vegetarian recipe that is high in plant-based protein, thanks to the chickpeas. It is also a great recipe for kids: crunchy, golden and a healthy way to get the little ones to enjoy their vegetables.
Ingredients
- 200 g Cooked chickpeas Luengo
- ½ onion
- 1 carrot
- 1 tsp sweet paprika El Angel
- 1 tbsp flour
- 1 egg
- Breadcrumbs or panko
- Extra Virgin Olive oil Abril
How to Make Baked Chickpea Nuggets
- In a food processor, chop the onion and carrot. Then, add the drained chickpeas and mash them with a fork.
- Add sweet paprika and salt to taste. Mix well and add one or two tablespoons of flour until the dough is manageable and doesn't stick to your fingers.
- Shape the mixture into balls and form the nuggets with your hands. Coat them by dipping in beaten egg and rolling in panko or breadcrumbs.
- Place the nuggets on a baking tray with a little oil. Bake at 180ºC (356 F) for approximately 30 minutes or until they turn golden brown. If your oven has a fan option, it will ensure even cooking.
Tips for Extra Crunch
For added crunch, use panko, the Japanese flake-shaped breadcrumbs ideal for light batters. Conventional breadcrumbs work too; consider flouring before the egg for better results.
Serving Suggestions
Serve the nuggets on a bed of lettuce and accompany them with ketchup sauce, if you like. Enjoy these scrumptious no chicken nuggets with a delightful crunch!
Want more ideas? Explore all our recipes.
